Easy Vegetable Korma

noracooks.com

Sharon Long

subheading: Vegetables:

1 pound carrots, peeled and sliced ½ inch thick

1 ½ pounds red or gold potatoes, peeled and chopped in 1 ½ inch chunks

1 medium head cauliflower, chopped into florets

1 cup chopped green beans

subheading: For the puree:

14 ounces canned diced tomatoes, fire roasted preferred

1 onion, quartered

1 inch fresh ginger

3 cloves garlic

2 to 3 tablespoons olive oil

subheading: The rest:

1 cup raw cashews

13.5 ounces full fat coconut milk

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon dried coriander

1 teaspoon turmeric

1 teaspoon cayenne pepper, more or less depending on spice preference

1 cup frozen peas

1 to 2 teaspoons salt, to taste

subheading: For serving:

2 to 3 cups cooked basmati rice

Vegan Naan

chopped cilantro

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